Chocolate-Coconut Cream Fudge is the stuff that sweet dreams are made of!
Chocolate-Coconut Cream Fudge is the stuff that sweet dreams are made of! Chock full of rich flavor, the creamy confection will melt in their mouths. Individually wrapped squares also would make wonderful favors to send departing guests happily on their way.
YIELD: about 5 dozen pieces
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Line a 9-inch square baking pan with aluminum foil, extending foil over 2 sides of pan; grease foil and set aside.
Butter sides of a heavy large saucepan. Combine sugar, cream of coconut, evaporated milk, corn syrup, butter, and salt. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Increase heat to medium and bring to a boil. Cook, without stirring, until mixture reaches soft-ball stage (approximately 234° to 240°). Test about 1/2 teaspoon mixture in ice water. Mixture will easily form a ball in ice water but will fl atten when removed from water. Place
pan in 2 inches of cold water in sink. Add vanilla; do not stir. Cool to approximately 110°. Remove from sink. Stir in chocolate chips. Using medium speed of an electric mixer, beat until fudge thickens and begins to lose its gloss. Pour into prepared pan. Chill 1 hour or until firm.
Use ends of foil to lift fudge from pan. Cut into 1-inch squares. Store in refrigerator.